The Culinary Institute of America - The Basics of Sauce Making

The Culinary Institute of America - The Basics of Sauce Making | 4.05 GBGenre: E-Learning

The new extended Basics of Sauce Making Foodservice Learning Solutions package combines the training information in our existing series titles: Brown, White, Tomato, and Emulsion Sauces in one DVD.

This video demonstrates:Brown Sauce: Tracing all the way back to Careme's classic method, brown sauces have been both a culinary staple and one of the greatest tests of a chef's skills.

* The process for creating espagnole, demi-glace, fond de veau, au jus, jus, pan gravy, and glace de viande* Thickening sauces with roux or a slurry* The many applications for glace de viande as well as commercial bases

White Sauce: From classic to contemporary cuisine, the right white sauce can make a dish distinctive and memorable. This tape covers the fundamentals of creating and using:

* Classic velout; and b-chamel and some of their contemporary interpretations* Traditional Mornay sauce and a low-fat variation* Thickening and flavoring agents and commercial bases

Tomato: Beloved and versatile, tomato sauce lends itself to countless variations and derivations that can add interest to your menu. In this tape, you will learn: